Ravings of a Textual Deviant

Last night, I found myself in a mood for chocolate mousse. Housemate and I headed into the kitchen and about ten minutes later, had produced this—

1 recipe chocolate ganache, made with half-and-half instead of heavy cream; you’ll want this to be a bit thinner than the cake-frosting version. Use the best, darkest chocolate you can find. (I used the entire three-pack of Trader Joe’s dark chocolate bars; the ones that come in a lavendar wrapper).

1 small carton heavy cream

1/2 tsp. vanilla powder or 1 tsp vanilla extract

About 1/2 C. powdered sugar

Whip the cream with the powdered sugar and vanilla powder, just to the soft peak stage. Drizzle ganache into whipped cream, continuing to whisk (or using a mixer). When cream and ganache are thoroughly mixed and firm, spoon into small dishes and chill for about 15 minutes, if you can wait that long. (I couldn’t)

This entry was posted on Monday, September 18th, 2006 at 9:14 am and is filed under Tales from the Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.